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Ingredients
- Melted butter, as needed Fresh parsley, minced
- 12 x Jumbo scallops, halved widthwise
- 1 c. Water
- 1/4 x Lemon, juiced
- 1 c. Chardonnay
- 1 Tbsp. Butter
- 2 tsp Honey pn Salt
- 1/2 x Clove garlic, diced Cornstarch, dissolved in Water
Directions
- In small saucepan, combine water, wine, juice, butter, honey with peppers and garlic. Place over medium heat; reduce to almost half, stirring frequently. Add in cornstarch solution to thick to taste. Remove from heat; keep hot.
- Grill scallops over warm coals, brushing frequently with melted butter. Cook to taste. Remove scallops from grill. Place 6 scallop halves on each plate.
- Pour citrus sauce over scallops and garnish with parsley.
- Suggested Wine: 1994 Callaway Calla-Lees Chardonnay
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 174 | |
| Calories from Fat 40 | 23% |
| Total Fat 4.58g | 6% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 178mg | 7% |
| Potassium 338mg | 10% |
| Total Carbs 6.85g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.52g | 2% |
| Protein 15.24g | 24% |
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